How to Make Perfect Kettle Corn at Home
Kettle Corn is a the perfect movie snack for those who love a sweet and salty combo snack. Instead of looking for the Kettle Corn booth at local farmer's markets or carnivals, you can make it at home anytime the craving hits!
Servings 6 cups
Equipment
- Recommended: Whirley Pop Popcorn Popper or a deep pot with a tight fitting lid
Ingredients
- 2 tablespoons coconut oil or vegetable oil
- 2 tablespoons unsalted butter
- 1/2 cup yellow corn kernels
- 3 Tbsp granulated sugar I use 1/3 cup for extra sweetness; adjust to taste
- 1 tsp kosher salt or to taste
Instructions
- Make sure that the pan is easy to lift and has a tight-fitting lid as you will need to shake it around-- unless you are using a Whirley Pop Popper
- Heat the oil in a large pan (I prefer coconut oil because it has a higher smoke point) over medium heat.
- Add the butter and melt.
- Add the corn kernels and sprinkle the sugar as evenly as possible over the unpopped corn. Place the lid on the pot and increase the heat to medium-high.
- When the corn begins to pop, place the lid on top. Using two pot holders (or two thick kitchen towels) hold the lid tightly. Carefully, but deliberately remove the pot from the heat and shake a bit. You want to make sure that the sugar doesn't burn at the bottom, so removing from the heat and shaking is essential! NOTE: I bought a Whirley Pop Popper because all I now have to do is turn the crack and the popcorn kernels are stirred around. So much easier!
- When the popping slows, turn off the heat and take the lid off slightly to release some of the steam. When the popping has completely stopped, remove the lid and sprinke the popcorn with half the salt.
- Dump the kettle corn into a large bowl and sprinkle with the remaining salt. The sugar will be hot, so be careful and stir with a wooden or silicone spoon to prevent any burned fingers.
Notes
I love my Whirley Pop Popper, purchased on Amazon
Recipe adapted from "Joy the Baker"